Sea Salt Toasted Marshmallow Cupcakes

• 1-3/4 cup All-purpose Flour
• 1-1/2 cup Sugar
• 3/4 cups Cocoa Powder
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 cup Buttermilk, Shaken
• 1/2 cups Vegetable Oil
• 3 Large Eggs
• 1 teaspoon Vanilla
• 1 cup Strong Brewed Coffee
• FOR THE TOASTED MARSHMALLOW FROSTING:
• 1/2 bags (10 Oz. Size) Mini Marshmallows, Plus Extra For Decorating
• 16 Tablespoons Butter, Softened
• 4 cups Confectioners Sugar
• 2 teaspoons Vanilla
• 1/2 teaspoons Sea Salt

1. Preheat oven to 350u0b0F.
2. Mix flour, sugar, cocoa, baking soda, baking powder, and salt an electric mixer low speed until combined.
3. In a large measuring cup, combine buttermilk, oil, eggs, and vanilla. Slowly pour wet ingredients to the dry ingredients and mix on low until combined.
4. Pour batter into lined cupcakes tins a little more than halfway full (I like pouring the batter into a large measuring cup to help make this step easier). Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then place on a wire rack.
5. Once fully cooled, frost with toasted marshmallow frosting, top with reserved toasted marshmallows and sprinkle with a pinch of sea salt.
6. For the toasted marshmallow frosting:
7. Lay marshmallows in a single layer on a cookie sheet and place in broiler for 2-3 minutes until toasted dark brown. Take out and let cool.
8. Beat butter in an electric mixer. Add confectioners sugar 1 cup at a time. Add vanilla. Fold in toasted marshmallows until combined.

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Taken from tastykitchen.com/recipes/desserts/sea-salt-toasted-marshmallow-cupcakes/ (may not work)